Directions:
- Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.
- Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes.
- Add brown sugar, stirring until sugar is melted.
- Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 55.21 Kcal (231 kJ) | ||
| Calories from fat | 34.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 209.67mg | 9% | |
| Potassium | 73.5mg | 2% | |
| Total Carbs | 5.4g | 2% | |
| Sugars | 4.18g | 17% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 0.26g | 1% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.3mg | 8% | |
| Calcium | 13.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 109.63 Kcal (459 kJ) | ||
| Calories from fat | 68.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.63g | 6% | |
|---|---|---|---|
| Cholesterol | 20.21mg | 3% | |
| Sodium | 416.35mg | 9% | |
| Potassium | 145.95mg | 2% | |
| Total Carbs | 10.72g | 2% | |
| Sugars | 8.3g | 17% | |
| Dietary Fiber | 1.35g | 3% | |
| Protein | 0.52g | 1% | |
| Vitamin C | 3.8mg | 3% | |
| Vitamin A | 0.5mg | 8% | |
| Iron | 0.1mg | 0% | |
| Calcium | 27.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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